Leftover | Idea & ingredients | recipe |
| Carrots - fresh | Carrot cake FOR THE CAKE 200g SR flour 2 teaspoons mixed spice 200g soft brown sugar 150 ml sunflower oil 2 large eggs 200g carrots, finely grated 85g shelled walnuts, roughly chopped (optional) FOR THE FROSTING 250g mascarpone or cream cheese 100g unsalted butter, softened 100g icing sugar 1 tablespoon lemon juice Whisk eggs, oil and sugar together. Sift dry ingredients in another bowl. Mix together and bake in lined 9” cake tin. Cook 30-40 minutes at 180C/350F or until cooked through and springy to touch. Allow to cool in tin completely. Remove Beat butter, mascarpone/cream cheese and sugar then drizzle in lemon juice to taste. Do not add too quickly or will curdle. | |
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Thursday, 22 September 2011
Carrots - fresh
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